The future site of the Friendly City Food Coop will be 150 E. Wolfe St, between the downtown Harrisonburg Post Office and Kline’s Dairy Bar!

The old Mick or’ Mack store? That’s right – it will be so great to have a grocery store there again!

this concrete development is pretty exciting, especially since much of the frustration we’ve heard in the community centers around the previous ambiguity of the co-op project.

hopefully, the community can help the co-op break the tradition of frequently-rotated, bizarre businesses that have occupied this building (anyone remember the era where gimpy limos would drop folks off at harrisonburg’s “dance club” located at 150 E. Wolfe? or the tanning salon? or, most recently, the scary gym?)

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now, those folks who said they would gladly roll up their sleeve and volunteer time and resources towards getting a site location ready for opening have opportunity staring them in the face.

Help Before the party:
1. Join Deb on Thursday or Friday, any time between 8am and 5pm, to help clean the building, set up, prepare goodie bags, etc..

Help At the party:
FOOD
** The FCFC has a budget for this event. If you can provide the food needed but would like to be reimbursed for the expense we are happy to do so! Please provide an estimate of cost and bring receipts or an invoice to the party.
2. Provide soup for 50 people (4 volunteers needed).
3. Provide beverage for 100 people (4 volunteers needed).
4. Grill. Bring a portable grill and cook up some great smells and tasty food for 25 people (4 volunteers needed).
5. Provide finger desserts for 25 people (3 volunteers needed).

SETUP
6. Bring several extension cords, splitters, and tape, and run power to a mic and lights.
7. Bring a boom box and provide music.
8. Decorate! Lights, balloons – whatever inspires you (2-4 volunteers needed).

ENTERTAIN
9. Provide bubbles.
10. Provide frisbees, nerf football, other outdoor fun.
11. Provide face-painting.
12. Play music! We will have an open bandstand, but it would be really great to know that there are a few folks lined up and planning to play (1-10 songs each).

Tender and steamy on the inside…slightly crisped on the outside…..dusted with crunchy melty cinnamon sugar…..and infused with the mellow sweetness of apple cider.

and making the whole deal even sweeter:

We start with organic flour, organic eggs, local apple cider, and organic spices. Add pure sugar and non-aluminated baking powder and now you know all the ingredients. We cook all our donuts in 100% pure soybean oil. No hydrogenation, no trans-fats, no shortening. We always advise our customers to refrigerate the donuts if they are not going to eat them within a couple hours. They won’t last on the shelf for a week like those “things with holes” at the grocery store…Finally, all oils used to fry the donuts are being converted to environmentally friendly biofuel at the end of their frying life.

ummm. yes please.

others recognize the power of the donut.

the blue moon diner in c’ville does up a nice little dessert with carpe donuts. it involves ice cream and chocolate and whipped cream. and grilled donuts. otherwise known as the grillswith:

(this photo is from a fabulous and newly discovered blog devoted to donuts. check it out.)

Spudnuts has been around for a long time. And by long time, I mean when velociraptors used to hunt small wild pigs and T-Rex’s ruled the United States. In other words, Spudnuts has been open since 1969 at 309 Avon Street. It has kicked so much ass in the last 40 years or so, in fact, that both Krispy Kreme and Dunkin’ Doughnuts left town.

The doughnut has a distinct feel to it. Maybe it’s the off white glow of the lighting, the smooth colors of the furniture and decor, or maybe it’s just the people. Spudnuts feels eternal, in a good way. The menu, with its giant Pepsi logo reminds you that this place is about doughnuts, no more, no less.

you know. the options over the mountain are not bad.

anyone in harrisonburg want to open a sweet little donut bus? i would be first in line…

conde nast publications pulled the plugs on these two, along with two bridal magazines (so they’re not complete morons!). & i just wanted to lament a magazine that inspires interactions with others (thank you gourmet for really tasty bits of several dinner parties) and a healthy relationship to tasty, local (often), cared-for food.